Lamb Stuffed Eggplant Aubergine or Zucchini
Delight your taste buds with this hearty and aromatic Lamb Stuffed Eggplant, Aubergine, or Zucchini recipe, a perfect centerpiece for any dinner table. Tender vegetable shells are roasted to perfection, then generously filled with a savory mixture of spiced ground lamb, onions, garlic, and juicy tomatoes, enhanced with warm notes of cumin, cinnamon, and paprika. Toasted pine nuts add a delightful crunch, while fresh parsley brightens every bite. This recipe is baked in a flavorful broth, ensuring each stuffed vegetable is irresistibly moist and infused with rich flavor. Serve these Mediterranean-inspired stuffed vegetables as a show-stopping main course or pair them with rice or a side salad for a complete meal. Easy to make and ready in just an hour, this dish is sure to impress your family and guests alike.
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Recipe Information
Ingredients
- 4 whole (medium-sized) eggplants or zucchinis
- 3 tablespoons olive oil
- 1 pound ground lamb
- 1 medium (finely diced) yellow onion
- 3 cloves (minced) garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 0.5 cup (chopped, plus extra for garnish) parsley
- 0.25 cup (toasted) pine nuts (optional)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 cup vegetable or chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Slice each eggplant or zucchini in half lengthwise. Use a spoon or melon baller to scoop out the flesh, leaving about a 1/4-inch shell. Reserve the scooped flesh and chop it finely.
Brush the inside of the vegetable shells with 1 tablespoon of olive oil, then place them cut-side up on a baking sheet. Bake for 15 minutes to soften slightly, then set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
Stir in the minced garlic, ground cumin, ground cinnamon, and paprika, and cook for another minute until fragrant.
Add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes, or until browned and cooked through.
Stir in the chopped eggplant or zucchini flesh, tomato paste, and diced tomatoes. Cook for an additional 5 minutes, allowing the mixture to thicken slightly.
Mix in the chopped parsley, toasted pine nuts (if using), salt, and black pepper. Taste and adjust seasonings as needed.
Stuff the softened vegetable shells with the lamb mixture, packing it in tightly and mounding it slightly.
Place the stuffed vegetables in a baking dish. Pour vegetable or chicken broth into the dish to create a shallow layer of liquid for steaming.
Cover the dish tightly with foil and bake in the oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
Garnish with additional chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 45.2 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 399 mg | 31% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4845 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
